It takes only a 10 minutes to make this simple and flavorful pumpkin spice syrup. Perfect for coffee, ice cream, pancakes, and so much more. The perfect way to add a touch of autumn to everything.
Why you'll love it
This syrup is thick, sweet, and filled with all the warm pumpkin spice flavors you love. It is the perfect addition to all your autumn favorites.
You can add it to your coffee for a homemade pumpkin spice latte, or you can add it to a stack of fluffy pumpkin pancakes or drizzle on sliced and buttered pumpkin scones. If you want to have a really nice treat, it is perfect when mixed with vanilla ice cream for a tasty milkshake.
The recipe can be doubled or tripled if you want to have a lot on-hand or to give away as gifts.
There are only a few ingredients needed to make pumpkin spice syrup, and they each play an important role.
- Sugar - I like to use a blend of both granulated and brown sugar to add depth of flavor.
- Pumpkin - It is important to make sure you are using pure pumpkin puree and not pumpkin pie mix. The cans look similar, but the pumpkin pie mix usually has sugar and spices already mixed in.
- Spices - For convenience, I listed each spice individually, but if you are so inclined, you can opt to use a store-bought or homemade pumpkin spice mix instead.
- Vanilla - I like to use vanilla to add a bit of depth and a floral note to the syrup. It helps give it an almost muffin or cake flavor.
How to make
It should take only a few minutes to make your pumpkin spice syrup. Like all simple syrups, it is just a matter of dissolving the sugar into the water.
- Add all of your ingredients together except for the vanilla to a saucepan.
- Heat on medium and stir well. Continue to stir until the mixture comes together and the sugar dissolves.
- Remove from heat and allow it to cool before adding in the vanilla.
- Strain the mixture and place in an airtight container.
Expert tip: Add the vanilla as the mixture cools to preserve its delicate top notes.
If you'd like to use my favorite syrup dispenser, you will need to double the recipe.
Yes, it will not have that pumpkin note, but will still be a delicious spiced syrup.
Using a cheesecloth keeps the syrup from having a gritty texture from the pumpkin puree. If you want a smooth syrup, it must be strained. If you don't mind the texture, or simply want to keep the puree in, you can.
Pumpkin Spice Syrup
- 1 cup water
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ cup pure pumpkin puree
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- Mix together the water, granulated sugar, brown sugar, pumpkin puree, cinnamon, ginger, nutmeg, and cloves together in a saucepan. Heat on medium-high and stir well.
- Stir continuously as the mixture heats up and the sugar begins to dissolve. Do not let the mixture boil.
- Remove the mixture from heat once the sugar is fully dissolved and allow to cool. Stir in the vanilla.
- Strain the mixture in a fine mesh strainer lined with cheesecloth, then store the syrup in an airtight container.